Greek Quesadillas
Quesadillas can be made with any ethnic ingredients. Try sun-dried tomatoes, basil, and Parmesan cheese for Italian quesadillas.
INGREDIENTS
- 1 cucumber
- 1 cup plain yogurt
- ½ teaspoon dried oregano leaves
- 1 tablespoon lemon juice
- ½ cup crumbled feta cheese
- 4 green onions, chopped
- 3 plum tomatoes, chopped
- 1 cup fresh baby spinach leaves
- 1 cup shredded part-skim mozzarella cheese
- 12 (6-inch) no-salt corn tortillas
Peel cucumber, remove seeds, and chop. In small bowl, combine cucumber with yogurt, oregano, and lemon juice and set aside.
In medium bowl, combine feta cheese, green onions, tomatoes, baby spinach, and mozzarella cheese and mix well.
Preheat griddle or skillet. Place six tortillas on work surface. Divide tomato mixture among them. Top with remaining tortillas and press down gently.
Cook quesadillas, pressing down occasionally with spatula, until tortillas are lightly browned. Flip quesadillas and cook on second side until tortillas are crisp and cheese is melted.
Cut quesadillas in quarters and serve with yogurt mixture.
Serves 8
Calories: 181.26
Fat: 6.34 grams
Saturated fat: 3.62 grams
Dietary fiber: 2.75 grams
Sodium: 208.14 mg
Cholesterol: 17.67 mg
Tortillas
Tortillas are made with flour or with corn. They may be fat-free, but the typical 10″ flour tortilla made with salt has about 400 mg of sodium! Read labels carefully to find no-salt tortillas. Flour tortillas can be flavored with everything from spinach to red peppers to tomatoes. The corn tortillas have more nutrition and more fiber.
